Cousin Corinda'S Wedding Cake
A rich, fruit-filled wedding cake bursting with dried fruits, nuts, and warm spices, perfect for special occasions and festive celebrations.
Ingredients
- 2 cups sugar
- 2 cups brown sugar ⓘ
- 1 cup butter ⓘ
- 6 eggs
- 1 pound raisins ⓘ
- 1 pound currants ⓘ
- 1 pound dates ⓘ
- 1/4 pound citron ⓘ
- 2 lemon rind and juice or 1 orange and 1 lemon ⓘ
- 1/2 pound walnut meats ⓘ
- 1 cup sour milk ⓘ
- 2 teaspoons cinnamon ⓘ
- 2 teaspoons soda ⓘ
- 1 teaspoon cloves
- 1 teaspoon nutmeg ⓘ
- 3 cups crackers, rolled fine ⓘ
- 2 cups flour ⓘ
Instructions
- Mix the flour with the dried fruits, nuts, and spices as you would for any other cake batter.
- Add the sour milk, eggs, and melted butter to the dry ingredients, mixing thoroughly.
- Incorporate the raisins, currants, dates, citron, lemon or orange rind and juice, and walnut meats into the batter.
- Add the wine and brandy if desired, but do not add extra flour despite the added liquids.
- Pour the batter into a prepared pan and bake in a slow oven for about two hours.
Tips & Substitutions
For a richer flavor, consider soaking the dried fruits in brandy overnight before adding them to the batter. If you don't have sour milk, you can substitute it with regular milk mixed with a tablespoon of vinegar or lemon juice. If you want to reduce sugar, use a combination of honey or maple syrup in place of some of the brown sugar.
Serving Suggestions
Serve slices of Cousin Corinda's Wedding Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with a cup of spiced tea or coffee. Consider serving it alongside other festive treats like Karo Lace Cookies for a larger gathering.
Storage & Reheating
Once cooled, wrap the cake tightly in plastic wrap and store it in an airtight container at room temperature for up to a week. For longer storage, you can freeze it for up to three months. To reheat, simply thaw completely and warm in a low oven until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Cousin Corinda'S Wedding Cake contains roughly 4091 calories, with 48g protein, 553g carbohydrates, and 196g fat. It is an excellent source of vitamin C (169% of the Daily Value), dietary fiber (142% of the Daily Value), and iron (121% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 888mg per serving (39% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh fruit instead of dried fruit?
While fresh fruit can be used in some cake recipes, it is not recommended for this cake due to its moisture content. Dried fruits provide the right texture and sweetness, which is essential for the overall flavor of Cousin Corinda's Wedding Cake.
How can I tell when the cake is done baking?
Make sure to let the cake cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.
What can I do if the cake is too dense?
If the cake turns out denser than expected, it may be due to overmixing or too much flour. To prevent this, mix the batter just until combined. If you find it dense after baking, consider serving it with a glaze or sauce to add moisture and flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).